Vegan Mushroom Kimchi Fried Rice. Rice fried with onions, kimchi, mushrooms, sesame oil and other aromatic ingredients. A simple and easy recipe that is completely plant-based. Ready in 20 minutes!
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Whenever I’m watching a K-drama, I have a major craving for kimchi fried rice. To the point where my mouth is salivating at the sight of it. It’s an addiction that I will never want to get over.
The taste of that tangy kimchi with the short grain rice with meaty mushroom and flavourful alliums is scrumptious. Especially when you top it off with more sesame oil, sesame seeds, green onions and roasted seaweed.
There are many kimchi fried rice recipes online, but I haven’t seen many that are mushroom based and vegan. So I’m happy to share this easy vegan kimchi fried rice recipe! Since my husband is revisiting plant-based foods again, that's why I created this recipe.
Ingredients
Please scroll down to below recipe card for exact measurements.Â
- Cooked short grain rice
- Cremini mushrooms: or button mushrooms
- Vegan kimchi: H-mart sells a good version by the brand Pulmuone and it doesn't contain any animal products.
- Onion
- Garlic
- Green onion
- Neutral oil:Â like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil.Â
- Regular soy sauce
- Kimchi juice: from the kimchi jar
- Sesame oil
- Sesame seeds
- Korean seaweed flakes: or sub with crushed seaweed snack
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Vegan Kimchi Fried Rice
- In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
- Next toss in mushrooms. Fry until mushrooms have softened, about 3-4 minutes.
- Add cooked rice, kimchi juice, regular soy sauce, and 1 tablespoon of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
- Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- Source well-fermented kimchi that is more on the tangy side. If it’s too fresh or not fermented enough, you won’t get a flavourful kimchi fried rice.
- Dice your kimchi, mushrooms and onions so they incorporate better into the rice.
- Fry the onions and kimchi first until the kimchi is soft and releases all that kimchi juice.
- Garnish with green onion, sesame oil, sesame seeds and gim as it takes the fried rice to the next level. The gim is a must!
Other kimchi recipes you may like!
📖 Recipe
Easy 20-min. Vegan Mushroom Kimchi Fried Rice
Ingredients
- 3 cups cooked short grain rice
- 3 cups cremini mushroom or button mushrooms, diced
- ½ cup kimchi vegan kind and finely chopped
- 1 small onion finely diced
- ¼ kimchi juice
- 2 tablespoon vegetable oil
- 1 tablespoon garlic finely minced
- 1 tablespoon green onion finely chopped
- 1 tablespoon regular soy sauce (not dark soy sauce)
- 2 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Korean seaweed flakes as needed
Instructions
- In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
- Next toss in mushrooms. Fry until mushrooms have softened, about 3-4 minutes.
- Add cooked rice, kimchi juice, regular soy sauce, and 1 tablespoon of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
- Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Caronb
Absolutely delicious! I used a bit more soy sauce than the recipe provides. The seaweed tops it off nicely. The Perfect midweek supper! Thank you!
christieathome
Thank you so much for making my recipe, Caronb! So happy that you enjoyed it as a midweek supper 🙂 Have a wonderful day!
Heidi | The Frugal Girls
Your idea to add kimchi juice really brings some fabulously fun flavor to this dish! This is so so good!!